Long shelf lives - Ice dealer

Long shelf lives

Food naturally degrades, and preservation is therefore a necessity. Preservation is also a way to give foods new and often gastronomic flavours that become part of our heritage.

Cooking, drying, smoking, marinating and curing are methods that have been used to preserve foods for thousands of years. As technologies evolved, new techniques emerged: canning, sterilizing, refrigerating, freezing and vacuum packing.

These methods significantly impact the foods we eat: smoked fish and dried fish taste very different and the cured ham produced in one region is unlike the cured ham made elsewhere. 

With aging, preservation becomes gastronomic, as foods develop special and unique tastes. Aged cheddars grow more complex, fruitcake gets tastier and some wines develop over years and even decades. Preservation provides an added value and sometimes even international renown for producers.

JouerVideo interview with Marlène Dufour about preserves. Very, very, very good
JouerVideo interview about the begining of the holiday preparations. It's better if you wait
JouerVideo interview with Nicole Anne Gagnon about preserves. Keeping food longer
Photograph showing dried fish. Drying
Photograph of ice cutting from the waterways during winter. Ice
Stoneware jar with a blue bird. Jarre
Guide for making preserves (1921). Preserves
White refrigerator with the freezer in the bottom. Refrigerator
Fromagerie Médard: cheese-aging room. Cheese-aging room